Growing up, my mom made Banana Nut Bread all the time. Now I know why! She probably left her bananas out too long and let them get over-ripe just like me. Like mother like daughter I suppose. Banana bread and muffins are such a great way to use up bananas that are too ripe. I usually throw my over-ripened bananas in the freezer and pull them out as needed for baking. I was really in the mood for muffins and had some extra bananas so I searched and found this great recipe. These banana streusel muffins are awesome! There are no nuts in this recipe, but there is a delicious crumbly streusel on top that really hit the spot. The sour cream in the batter helps make the muffins really moist. They are delicious and a nice break from the usual banana bread. Enjoy!
Yield: 18 muffins
Ingredients:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
2 eggs
1 cup sour cream
1/4 cup butter melted
2 medium ripe bananas, mashed
STREUSEL:
1/4 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 tablespoons butter
Directions:
1.In a large bowl, combine the flour, sugar, baking powder, salt, baking soda and cinnamon. In a small bowl, beat eggs, sour cream, butter and bananas; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
2.For streusel, combine sugar, flour and cinnamon in a small bowl; cut in butter. Sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes.
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